Content of the Theoretical Workshop
• The microbiology of wine;
• The micro flora of wine;
• The origin of the micro flora of wine;
• Desirable and undesirable micro-organisms;
• The influence of micro-organisms on the quality of wine;
• Methods to prevent or manage undesirable micro-organisms
The following applies to the Workshop
• Participation is free of charge.
• Cellar assistants must be literate and successfully completed the WTSA SKOP 3 qualification.
• Participants must be fluent in Afrikaans and English.
• Enrolments will be accepted on a first come, first serve basis.
• Confirmation of participation, with proof of SKOP 3 qualification is essential.
BOOKINGS ARE ESSENTIAL: For more information please contact Santi Basson at santib@mweb.co.za or telephone number 072 298 8186.